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Breakfast

Vegetarian

149kcal

65m

Quiche with Self-Forming Crust

Oct 2, 2026

Quiche with Self-Forming Crust: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.

Preschool

4 g

Fat

18 g

Carbs

6 g

Sugar

344 mg

Sodium

11 g

Protein

149 kcal

Calories

Instructions

Total Time

65 min

STEP 01

Preheat oven: Conventional oven: 400 °F.Convection oven: 375 °F.

STEP 02

Pour eggs into a mixer. Using a wire whip attachment, mix on low speed for 2 minutes. DO NOT OVERMIX.

STEP 03

Add milk, flour, baking powder, salt, pepper, and nutmeg (optional). Mix for 4 minutes on low speed.

STEP 04

Combine onions, peppers, spinach, and egg mixture in a large mixing bowl. Stir well.

STEP 05

Pour egg and vegetable mixture into a baking dish (8” x 8” x 2”) lightly coated with pan release spray.

STEP 06

Sprinkle cheese over egg mixture.

STEP 07

Reduce heat on oven and bake at:Conventional oven: 375 °F for 35 minutes. Convection oven: 325 °F for 25 minutes.

STEP 08

Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

STEP 09

Critical Control Point: Hold at 140 °F or higher until served.

STEP 10

Cut each dish into 6 pieces (2” x 3¾”).

STEP 11

Serve one - 2” x 3¾” piece.

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Ingredient (6 servings)

Ingredients (original recipe yield)

Frozen whole eggs, thawed

8 oz or 1⅛ cups

Nonfat milk

12 oz or 1½ cups

Whole-wheat flour

2½ oz or ½ cup

Baking powder

¼ tsp

Salt

½ tsp

Ground black or white pepper

¼ tsp

Ground nutmeg

⅛ tsp

Fresh onions, diced

8 oz or 2 cups

Fresh red bell peppers, diced

8 oz or 2 cups

Fresh spinach, chopped

2 oz or 2 cups

Low-fat cheddar cheese, shredded

1 oz or ⅓ cup

Allergy Notice

Potential allergens to check: Milk, Egg, Wheat, Gluten-containing cereals. Ingredient-based screening, not a certified allergen analysis. Check every packaged ingredient, substitution and cross-contact risk against the child's allergy plan.